Recipe#1469

Title: Beef Tenderloin 05

From: internet  
 Newsgroups: rec.food.recipes 
 Subject: Whiskey Peppercorn Sauce + Others 
 Message-ID: hi9SqU8.couchb@delphi.com 
 Date: Sat, 16 Jul 1994 18:18:06 -0400 (EDT) 

12 (3 oz.) beef tenderloin steaks
 1 tsp black peppercorns, crushed
 2 oz mushrooms, sliced
 2 oz Scotch whiskey
 1 tsp green peppercorns, crushed
 1 tsp parsley, chopped
 2 oz  brandy
 1 tsp pink peppercorns, crushed
 1 tsp pimentos, chopped
 4 oz heavy cream
 In a skillet, saute each steak until browned.
 Place 3 steaks each on 4 dinner plates, keep warm.
 To the same skillet, add the black peppercorns, mushrooms and
 whiskey, bring to a quick boil (being careful not to ignite the
 whiskey). Pour the mushroom sauce over the steaks on the left of
 each plate.
 Add the green peppercorns, parsley, and brandy to the skillet,
 bring to a quick boil and pour over the steaks on the right.
 Add the pink peppercorns, chopped pimentos, and heavy cream to the
 skillet, cook to reduce until thick. Pour this sauce over the middle
 steaks.